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Wednesday, July 23, 2008

Kongnamool Moochim - Seasoned Bean Sprouts - (콩나물 무침)

Start off by washing your bean sprouts in cold water.

In a pot (with a lid) add about 1cm of water and a little bit of minced garlic.

Throw in your bean sprouts (I believe this is about half a bag) some sesame oil and salt. I also add gook ganjang, but my mom says that I don't NEED to...I just do so that I can use less salt. Then close the lid and let it boil for about 15 minutes or so, it will cook from the steam that rises up from the bottom.

After 15 minutes, open the lid and adjust the flavor with some salt.

Throw in some green onions and close the lid for about another 3 minutes. At this point you're ready to serve, but I always add a little spice to my kongnamool...

I threw in some red pepper powder, mixed it up and transfer it to a container. So simple, huh?

4 comments:

Kongnamool is one of my FAVORITE dishes! I make it constantly. Some of my very white friends even like it! Love it served over rice, day or night! Cucumbers are good this way, too. I just found your blog and am so excited to try some new, authentic Korean recipes! My grandmother is Korean, but had a stroke so I can't tap her brain for her recipes anymore, not to mention I'm scared to make something without visually seeing it first since I don't understand Korean! Thanks!

Made this as well and it was good. Bought a big bag of bean sprouts and was trying to put sprouts in everything . . . until the bag was finished. I have been officially banned from buying bean sprouts but that was 2009, it's now 2010

My cousins are visiting (1st generation American - half Korean, half Japanese). I love when they're here because it's fun eating meals with other people that like to use chopsticks all the time. Anyway, I made this for them, and apparently they've (oddly) never had it before but LOVED it. Thank you! They're quite a bit younger than me, so I'll have to write a note for them to give my Imo so she knows what they're requesting when they get home. :o)

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A little note in 2010

I don't use any type of *dashi* in our household. Everything is seasoned with gook ganjang (soy sauce). I'm not a fan of using haemool (seafood) broth, so you will mostly see beef broth. Cooking styles differ from household to household, but this is how I was taught by my mom.

After blogging strictly about Korean food for the past two years, I sometimes find it difficult to find something *new* but I am going to try my absolute best and will be updating this blog regularly for the rest of 2010.

One of my goals when starting this blog was to make it *authentic* as possible. This is the stuff real Koreans eat. You might see sea snails (yup, I will be doing a gol-baeng-ih moochim recipe), octopus, squid, ggop chang, tripe, chicken gizzard, and maybe even bbun-dae-gi.

I've been told my cooking can be a bit on the bland side or *shing-guh-wuh* but that's how we eat in the KC household. If you find the recipes lack flavor, add more salt or soy sauce! =P

Korean Cooking

Korean cooking is unique in that there are SO MANY ways to cook the same dish. Even if you're a Korean cooking expert, I hope that by visiting this blog you can open your eyes to the various ways to cook Korean food.

Don't feel restricted! You don't have to follow my instructions to the TEE. I'm a bit Type-A myself so I LOVE it when there are measurements and guidelines, however, with Korean cooking following orders isn't always the best way to achieve maximum results. Each of us has our own preference when it comes to flavors and tastes, so make these recipes your OWN!

If you like it more spicy, add more red pepper! If you think it's too salty, next time decrease the gook ganjang. The point is, you have to adjust the flavors to suit YOU because at the end of the day, as long as your taste buds are happy~ that's ALL that matters!

So go and cook and change everything up! I'm always on the quest to find NEW ways to make the same dishes. If you have any recipes that are GREAT and yummy~ please do share!